2 c. elbow macaroni
Salt
1 qt. boiling water
2 tbsp. butter
1/8 tsp. pepper
2 tbsp. flour
2 c. milk
2 c. grated Cheddar cheese (8 oz.)

Gradually add macaroni and 1 tablespoon salt to rapidly boiling water. Cook, uncovered, stirring occasionally, until tender. Drain in colander. Melt butter in saucepan over medium heat. Blend in flour until smooth. Gradually add milk; cook, stirring constantly, until sauce comes to a boil. Remove from heat and add cheese, pepper, and 1/2 teaspoon salt. Stir until cheese melts. Combine sauce and macaroni; turn into 1 1/2 quart casserole. Bake, uncovered, in 350 degree oven 25 to 30 minutes or until bubbling.